This tasty crock pot meatball soup is bound to be a family favorite—and is so simple to throw together! I love serving this on a cold day with a side of garlic bread to warm us up. It’s like the comforting tomato soup we ate as kids but taken up to a whole new level of delicious!

The addition of meatballs and spinach (Yay for sneaking in veggies!) make this a hearty and filling soup that’s perfect for serving on busy weeknights. Simply prepare the soup in the morning (or even make the meatballs the night before) and then come home with a delicious mea l the whole family will go nuts for.

 

Ingredients

For the soup

Olive oil (to coat slow cooker)

1 white onion chopped fine

3 cups baby spinach leaves, packed

3 cups chicken stock

2 ½ cups tomato sauce

1 can crushed tomatoes, 14oz.

2tbsp tomato paste

½ cup heavy cream

1 parmesan rind (optional)

For the meatballs

1 pound ground beef (or ½ pound beef ½ pound Italian sausage)

2 eggs

2 cloves garlic, minced

½ cup grated parmesan

1/3 cup packed fresh basil leaves, finely chopped

Pinch of salt

Directions

Make the meatballs: combine meat, eggs, garlic, parmesan, basil and salt and mix with hands until well combined. Form into 15-16 even sized meat balls about the size of a golf ball (or smaller if inclined).

Coat bottom of crock pot with about a tablespoon of olive oil. Place meatballs in  a layer on the bottom. Then add in chopped onion and spinach.

Whisk together chicken stock, tomato sauce, crushed tomatoes and paste in  a large bowl. Pour into slow cooker. Season with a bit of salt and pepper. Add parmesan rind if using. Cover and cook on low for 6-8 hours. Stir in half cup of cream and let heat up for another 15 minutes. Serve with garlic bread, grilled cheese, etc.

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Quick tip: You can make this with pre-made meatballs. Assemble soup as instructed without meatballs. Add in pre-cooked meatballs for the last hour of cooking to heat through.